Ciabatta Sticks
Ciabatta sticks - the fun new addition to your appetizer spread. Photo: Vanessa Schrader
Healthy, because
Even smarter
Nutritional values
Both green and black olives contain relatively high amounts of nerve-strengthening B vitamins and cell-protecting vitamin E.
Even if the ciabatta dough is very sticky, do not work with too much flour: If so the bread will be dense and doughy. Only then will the sticks become nice and light after baking.
(Percentage of daily recommendation)
| Calorie | 220 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 4.5 μg | (8 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 296.9 mg | (7 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- ½ cup green Olives (unpitted)
- ½ cup black Olives (unpitted)
- 1 cup sun-dried tomatoes
- 4 tsps Yeast (Active dry)
- 1 ½ cups lukewarm water
- 2 ¼ cups Spelt flour
- ½ tsp salt
- 1 tsp honey
- 3 Tbsps olive oil
Preparation steps
Chop the olives and dried tomatoes finely and put to the side. Dissolve yeast in water and honey and let the yeast activate .
Mix the dissolved yeast, 2 cups of flour, salt and honey with the dough hook of a stand mixer. Mix together on medium speed until a smooth dough forms. Stir in 2 tablespoons of olive oil, then fold in olives and tomatoes.
Grease another bowl with the remaining olive oil, pour the dough into it, cover and leave to rise at room temperature for about 1 hour allowing it to double in size.
Preheated oven at 200 °C/400°F (fan oven 190 °C/ 375°F). Sprinkle dough generously with flour on a floured work surface and turn out of the bowl. Do not knead, but rather roughly form a rectangle and cut lengthwise with a sharp knife or scissors into strips 9 inc/ 25 cm long and 3/4 inc / 2 cm thick. Place the dough strips with enough space between them on a baking sheet lined with parchment paper. Bake in for about 20 minutes until golden brown.
